Irish Stew With Mashed Potatoes | The Cagle Diaries

Steam curls up from the valve and your stomach starts talking back. You catch that little valve hiss and know something good is happening inside your pressure cooker. It kinda pulls you in, like a cozy promise of a dish that's both comforting and hearty.

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Inside the pot, the tender pull of corned beef and potatoes mingling makes you wanna get right to it. You spot the red potatoes softening while the butter and onions get all fragrant. You know this ain’t just any hash — it’s got that Irish soul you crave.

You notice the steam’s thick and warm, sneaking out slow release style, which tells you the flavors are locking in good. While you wait, your thoughts drift to how soon you’ll be digging into that perfect combo of crispy and soft, savory and rich.

The Truth About Fast Tender Results

• Pressure cooking cuts your cooking time way down but keeps corned beef tender and juicy.
• The valve hiss is your cue that the pot is building perfect pressure for quick cooking.
• Slow release lets flavors settle deep into the meat and potatoes for a richer taste.
• Quick release is handy if you’re hungry and gotta get those eggs frying fast.
• Natural release after cooking keeps the meat juicy with a tender pull every time.

The Complete Shopping Rundown

First up, unsalted butter. You need about 4 tablespoons for that perfect golden crust. It’s what gets your onions and potatoes caramelized just right.

Red potatoes are your best friend here. Peel and cube four of 'em. They hold up nice in the pressure cooker and get that kinda creamy texture without falling apart.

Don’t forget one yellow onion, diced small so it melts into the mix. It adds sweetness that cuts through the savory.

About a pound of cooked corned beef is a must. This ain’t your raw brisket moment — you want that salty, soft, ready meat.

Two teaspoons of all purpose seasoning bring everything together, giving you that balanced sprinkle of flavor.

And then eggs. Three large eggs are perfect for topping your hash with that runny yolk goodness everybody loves.

Those ingredients seem simple but dang, they create a dish that’s anything but basic.

The Full Pressure Cooker Journey

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1. Melt the butter in a large skillet over medium heat. Get it nice and bubbly but not burnt.
2. Add the diced onions and cook until translucent, about 5 minutes. You’ll see them soften and smell that sweet onion aroma rising.
3. Stir in the cubed red potatoes along with the seasoning. Cook while stirring a bit, about 15 minutes, letting the potatoes brown and get tender.
4. Transfer that whole mix into your pressure cooker if you didn’t use it from the start. Seal the lid and wait for the valve hiss to start.
5. Cook under pressure for about 10 minutes. When time’s up, go for a natural release to keep that juicy tender pull.
6. Open the lid and stir in the cooked corned beef. Let it cook for another 5-7 minutes in the pot or skillet, stirring now and then until it’s heated through and a bit crispy.
7. While that’s cooking, fry up your eggs in a separate pan. Get whatever doneness you wanna — runny yolks are kinda perfect here.
8. Serve your hash hot, topped with those eggs and maybe a touch of fresh cracked black pepper or hot sauce if you’re feeling adventurous.

Quick Tricks That Save Your Time

• Use pre-cooked corned beef from your local deli or leftover holiday stash. This skips the long boil phase completely.
• Peel and cube your potatoes the night before. Store them in water so they don’t brown and you’re set to go in the morning.
• Multi-task by frying eggs while your hash simmers on the last step. You’ll land at the table faster with hot hash and eggs ready together.

That First Bite Moment

You scoop up a bit of that corned beef hash and spot the crispy edges right away. They give you that perfect crunch contrast against the soft potatoes inside.

The onion’s sweetness and savory seasoning hits your tongue first. Then the tender corned beef melts almost buttery in your mouth.

The runny egg yolk spills over as you take a bite, adding that rich, silky layer that kinda brings the whole dish to another level.

That combo of textures and flavors makes you wanna close your eyes and just enjoy every dang mouthful without rush.

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Keeping Leftovers Fresh and Ready

Let your leftover hash cool to room temp before storing. This helps avoid sogginess later.

Keep your hash in airtight containers. It keeps moisture out and flavors locked in good.

Refrigerate leftovers and try to enjoy ‘em within 3 days so they’re still tasty and fresh.

If freezing, pack in meal-size portions. Thaw overnight in the fridge and reheat on stove or skillet for that crispy texture again.

The FAQ Section You Actually Need

• Can I use fresh corned beef instead of cooked? You can but it’ll need longer cooking. The recipe shines with ready corned beef to keep things quick.
• What’s the best way to reheat leftovers? Skillet reheating brings back crisp edges better than microwave or oven.
• Can I add extra veggies? Sure, throw in some bell peppers or peas when you stir in the corned beef for added color and taste.
• Is slow release the same as natural release? Yea, it means letting the pot depressurize on its own instead of quick release.
• How do I keep potatoes from mushy? Cube them evenly and don’t overcook under pressure. Red potatoes are best for holding shape.
• Can I cook the hash fully in the pressure cooker? You can but getting that crispy finish means a quick skillet sear after pressure cooking.

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Traditional Irish Corned Beef Hash

A traditional Irish corned beef hash that's hearty, comforting, and perfect for using up leftover corned beef. Quick, savory, and topped with runny eggs.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 714 kcal

Equipment

• 1 Large Skillet 12 inch

Ingredients

  

Main Ingredients

• 4 tablespoons Unsalted Butter for browning
• 4 Red Potatoes peeled and cubed
• 1 Yellow Onion diced
• 1 pound Cooked Corned Beef shredded
• 2 teaspoons All Purpose Seasoning
• 3 Large Eggs fried to preference

Instructions

 

Instructions

• Melt the butter in a large skillet over medium heat. Get it nice and bubbly but not burnt.
• Add the diced onions and cook until translucent, about 5 minutes.
• Stir in the cubed red potatoes along with the seasoning. Cook while stirring a bit, about 15 minutes, letting the potatoes brown.
• Transfer the mix to the pressure cooker. Seal the lid and cook under pressure for 10 minutes. Let it naturally release.
• Open the lid and stir in cooked corned beef. Let it cook for 5–7 minutes until heated through and slightly crisp.
• Fry eggs separately to your liking. Serve the hash hot topped with fried eggs.

Notes

This recipe also works with canned corned beef. You may want to reduce seasoning depending on salt level. Add chopped parsley or green onions on top for garnish.